Homemade Cream of Chicken Soup

Making your own homemade cream of chicken soup is crazy easy using simple ingredients you most likely already have on hand. It’s the perfect addition to your favorite soups and casseroles minus the preservatives from the canned condensed version!

Why this recipe works

Homemade cream of chicken soup is a great replacement for the canned version. Though I’m not one to scoff at the use of canned items, as I use them in many of my recipes simply due to ease of use and less prep work (no judgment here). But with this recipe, it boils down to the comfort of knowing exactly what is going into your mixture using 4 pantry staple ingredients plus a combination of seasonings.

Cream of chicken soup is a key ingredient in so many comforting recipes like chicken and dumpling casserole or Mexican chicken casserole. It adds creaminess, thickness, and flavor to tons of hot dishes.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BUTTER – Unsalted butter is what you will need. If you only have salted butter on hand, omit the salt called for in the ingredient list below.

CREAM – We are using heavy whipping cream, but you can certainly sub it out for milk. The heavy whipping cream provides a nice creamy and easily whippable base for the soup. If you plan on subbing in milk, know that your mixture may be slightly runnier.

How to Make Homemade Cream of Chicken Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Melt butter in a 10 inch skillet or small pot over medium heat. Add the flour and stir to combine and cook for 1 minute. Long enough for the roux to form and raw flour to cook out.
2. Slowly, pour in chicken stock 1/2 cup at a time, whisking to combine. As the mixture thickens, add more stock until complete. This will happen quickly at first, then take longer as the stock is added.
3. Add in the spices and mix.
4. Slowly add in the heavy whipping cream and whisk as well. Keep over medium-low heat and whisk for about 15 minutes until it is nice and thick. It should slowly drip off a spoon in thick clumps when ready. Similar to a thick gravy.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Homemade cream of chicken soup is widely used in all sorts of casserole dishes, pot pies, or soup recipes. This is a perfect way to always have some on hand for your next comfort meal. We like to keep ours in an air-tight mason jar, but it can be stored in a Ziploc bag or plastic container with a lid.

This recipe is easy enough to make ahead and store for whenever you need it next. You can easily double or triple the ingredients depending on how often you use it.

More Homemade Recipes

• Homemade Chili
• Homemade Biscuits
• Homemade Eggnogg
• Homemade Pop Tarts
• Homemade Berry Jam
• Homemade Baked Beans

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Homemade Cream of Chicken Soup

Homemade Cream of chicken soup boils down to the comfort of knowing exactly what is going into your mixture using 4 pantry staple ingredients plus a combination of seasonings.

5 from 12 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner, Soup

Cuisine: American

Servings: 4 serving

25 minutes mins

Calories: 380

Author: Amanda Davis

Ingredients

• ▢ 4 Tbsp unsalted butter
• ▢ ¼ cup all purpose flour
• ▢ 2 cups chicken stock
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ¼ tsp salt
• ▢ ¼ tsp pepper
• ▢ ⅛ tsp celery seed
• ▢ 1 cup heavy whipping cream

Things You’ll Need

• ▢
  Large skillet

Before You Begin

• You can adjust the seasonings to taste.
• Store in an air-tight container or Ziploc bag in the refrigerator for up to 1 week, or in the freezer for 2-3 months.

Instructions

• Melt butter in a skillet over medium heat. Add the flour and stir to combine and cook for 1 minute. Long enough for the roux to form and raw flour to cook out.
• Slowly, pour in chicken stock 1/2 cup at a time, whisking to combine. As the mixture thickens, add more stock until complete. This will happen quickly at first, then take longer as the stock is added.
• Add in the spices and mix. Slowly add in the heavy whipping cream and whisk as well. Keep over medium-low heat and whisk for about 15 minutes until it is nice and thick. It should slowly drip off a spoon in thick clumps when ready. Similar to a thick gravy.

Nutrition

Serving: 1serving (4 oz) | Calories: 380cal | Carbohydrates: 12g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 342mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1229IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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